Strawberry Rhubarb Sorbet

Tags

flavored ice, Frozen fruits, Rhubarb, simple syrup, Sorbet, strawberry, sweets

Do you want a refreshing treat in these hot sizzling summer days?

When mercury rises, a hot bowl of soup is not nearly the option you want to keep you cool, say, some ice cream or gelato will be the fastest one to think about.

One way to keep cool in hot days is to eat fruits or vegetables with high water content, it’s the healthiest option, are you with me?
Hmmm…Not convinced?

Ok, listen for a healthy advice…
“Fruits and vegetables contain a significant amount of water that can thin the blood and help your body to release heat.”

Now, you still think frozen options, right?
How about frozen fruits or vegetables!

Yes, these are still the healthy fruits, drop your body temperature quickly to let you feel cool, but….
How about some delicious sweet frozen fruits?
Ahhhh…. I can hear you before your kids screaming!
Yeeeeh, bring it on.
A quickest way I thought when decided making frozen fruit, is to try using some of my Roasted Strawberry Rhubarb Compote, added some simple syrup to the compote, and freeze.
No ice cream maker? No problem.
Use your food processor, or hand blender will do a perfect job. Freeze the mixture for a couple of hours, the grind it with the blender, repeat freezing and blending, you will get a smooth, delicious, and healthy cooling treat.

Strawberry Rhubarb Sorbet

 

 

1 cup roasted rhubarb and strawberry compote
1/2 cup sugar
3/4 cup water
1 teaspoon lemon juice
 1/2 teaspoon rose water

Make simple syrup. Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Add the lemon juice and rose water at the end. Remove from heat and cool syrup completely.

Using hand blender or food processor, Purée strawberry and rhubarb compote until smooth.

Combine the simple syrup and the pureed compote in the large bowl. Mix thoroughly.

Chill in the freezer for 2 to 3 hours.

Take the pan out of the freezer and stir to break up the large ice chunks.
 For a fluffed texture, place the sorbet in a food processor or work with a hand blender.

 

Return the sorbet to the pan and freezer for 3 hours.

Take the sorbet out of the freezer and place in bowls or small cups. Garnish and serve. Store extra sorbet in the freezer.

سوربيه الفراوله والراوند

ا ك من كمبوت الفراوله والراوند
٣/٤ ك ماء
١/٢ ك سكر
١/٢ م ص ماء الورد
١ م ص عصير ليمون

نبدا بعمل محلول السكر
في طنجره على النار نغلي السكر والماء نحرك حتى يذوب جميع السكر
نتركه يغلي دقيقتين نضيف عصير الليمون وماء الورد ونرفعه ليبرد
نطحن كمبوت الفراوله والراوند باستعمال مطحنه يدويه او الفود بروسسر
حتى يصبح ناعم
نضيف محلول السكر والماء الى الفراوله والراوند المطحون ونخلط
نضعه بالفريزر ليبرد لحوالي ٣ ساعات
نطحنه مره اخرى ونعيده للمره التانيه للفريزر
وهكذا يكون جاهز وبدون استعمال اله صنع الايس كريم

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Roasted Strawberry & Rhubarb Compote

Tags

easy recipes, Fruits, jam, quick breakfast ideas, Rhubarb, Rhubarb jam, Roasted rhubarb and strawberry, strawberry, sweets, topping ideas, مربى الراوند, نبات الراوند

Very easy to make tangy sweet compote that pairing two delicious fruits roasted to full flavor.

After making Rhubarb Berry Crumble, I wished I could bought some more rhubarb to make as many recipes as I can. It was my first use of rhubarb. Frankly, it’s not known in middle east and it’s new to me that I never taste it before.

Last week, I was lucky to come by some pretty bunch of rhubarb. This time I will not waste the opportunity, so I took the whole stack (honestly, I left 1 or 2 sticks in case somebody was craving it like me).

The rhubarb is well known in it’s low calorie content and high fiber, makes it perfect for weight loss diet. It can be used as a strong laxative, most often taken to treat constipation. Rich in several B-complex vitamins such as folates, riboflavin, niacin. Red color stalks contain more vitamin A than in the green varieties, vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. rhubarb stalks also provide good amounts of vitamin-K, which has established role in the treatment of Alzheimer’s disease. It also contain many other vitamins and minerals, calsium and potasium.

Rhubarb is not only a pie plant. Yes,it makes a devine pie filling, that is soft and delectable once baked. It’s tart taste makes it perfect also in many savory dishes too. Beside sweet tarts and juices, it also makes a delicious sweet and sour jam, top it on your choice of bread with some cream or butter and enjoy. Use it as a healthy natural sauce to top on ice cream and cakes, it makes a perfect breakfast mate though if you top it on pancakes and waffles.

This time I want to try roasting the rhubarb, preserving the intensity of it’s flavor. Paired it with strawberry to inhance more beautiful pink color. Adding rosewater to enhance more flavors in it, the result is the most adorable pleasant jam i have ever made.

Roasted rhubarb and strawberry compote

1 pound fresh rhubarb, cut into 1 inch slices
1/2 pound fresh strawberries, sliced or chopped
3/4 cup sugar
1 teaspoon rose water

Preheat the oven at 400 f. Toss the rhubarb with the sliced strawberries, rose water, and sugar in a baking dish and roast for half an hour.
Once the dish comes out of the oven, mash it all up with a potato masher and let it cool (it gets thicker as it cools).

وما هو معروف بالعربيه نبات الراوند Rhubarb
نبات صيفي يعتبر من فصيلة الفواكه لاستعماله كتيرا في اطباق الحلويات ومصاحبا لكثير من الفواكه في استعماله
يحتوي على نسبة حموضه عاليه لهذا يكثر استعماله في اطباق الحلويات والفطائر المحلاه والعصائر والمربيات
تعتبر الاوراق سامه وما ياخد منه للاستعمال فقط السيقان
من فوائده انه يحتوي على نسب من الفيتامينات والملينات القابضه يستعمل لعلاج حالات الامساك ومغلي الراوند يستعمل
كمنشط للمعده
كما انها تستعمل في الحميات الغذائيه حيث يقال انها تخفف من نسبة الجلوكوز بالدم

مربى الرواند والفراوله المشوي

حوالي ١/٢ كيلو من الراوند مقطع بطول ١ انش
٢٠٠ غرام من الفراوله الطازجه مقطعه ارباع
٣/٤ كوب من السكر
١ ملعقه صغيره ماء الورد

يحمى الفرن على ٤٠٠ ف
في صينية الفرن، تخلط جميع المقادير جيداً
توضع بالفرن لتخبز لمدة ١/٢ ساعه
باستعمال هراسة البطاطا يسحق المزيج لكي يصبح قوامه انعم
يعبأ بمرتبانات معقمه ويحفظ بالتلاجه للاستعمال

Rhubarb Berry Crumble & Blog Anniversary

Tags

crumble, desserts, Fruit crumble, raspberry, Rhubarb, Rhubarb crumble, strawberry, sweets

Enjoy the spring with this fresh and sweet rhubarb berry crumble.

If you think you can do something …
you can do it! and
If you think you can not …
you’re right … you can not.

It’s only the WILL! And God mercy at the beginning.

We’re as powerful as we want to be!
How close we are to success is how confident we are.

Yes, It’s my blog anniversary. My blog is turning two this april, I can’t believe the days just went by so quickly, and here I am… still enjoying the love of making, photographing, and sharing food with you friends.

Yes, I remember the last time I was out for a couple of months and was going to quit blogging, but thought to give myself another chance, and with some friends courage, I returned, and promise to keep up as long as I can.

This semester I didn’t take classes toward my biology master degree, but the coming months will be so hard that I need to manage the time between studying, posting recipes, and my house duty. So please be patient with me.

Todays recipe is pretty sweet, delicious and makes a good dessert in any season and occasion. The best part that it’s so easy to make and so so yummy…
To celebrate the spring I used rhubarb with fresh strawberry and raspberry, the blends are gorgeous sweet and sour, flavored with some sprinkles of rosewater, makes the berry heavenly aromatic and adds a lot to delicious berry taste. All topped with a crunchy nutty layer of oats that screams buttery flavor.

Rhubarb Berry Crumble

1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
1 cup sliced fresh berry(I used strawberry & raspberry)
1 cup sliced rhubarb
About 1 teaspoon rosewater
3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup packed brown sugar
1/3 cup butter, soft
Roasted pistachio for serving
Ice cream any flavor of your wish, to enjoy with.

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, raspberries, and rhubarb. Add the rosewater and mix. Place the mixture in a small ramekins.
Mix 3/4 cup flour, oats, brown sugar, and Butter until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Enjoy with your favorite ice cream, and sprinkle some crushed pistachio on top.